Russian ‘presnukha’: A rustic rye galette with cottage cheese
This is so simple to make, and with cream and cottage cheese instead of cream cheese. Much more economical and I guess much healthier.
Rural life has always been different from city living; not only in everyday life, but also in culinary traditions. I realized this when I heard my friend talking about her childhood in the countryside with her grandmother. She told me about her favorite treat during summer vacation in the Tver Region, and I couldn’t resist trying to make it.
I am referring to “presnukha,” a rye flatbread with a filling. As I began to study the matter, I learned that it’s a folk recipe in the local villages. Presnukha comes from the word “unleavened” (presny in Russian), because the dough is not rich and does not have yeast.
The summer version of presnukha is made with berries: currants, cherries, and blueberries. A more universal one is made with cottage cheese.
Traditionally, wheat flour was used for special occasions and holidays. Presnukha is a very simple dish for every day. Rye flour mixed with heavy sour cream is indispensable for this dish. But homemade rustic dairy products, cottage cheese and sour cream make this pie so special.
Ingredients (for 6-8 servings):
Dough:
Rye flour (with bran) – 150 g
Sour cream (30%) – 80 g
Egg – 1 piece
Sugar – 2 tbsps
Salt – pinch
Soda – 1/2 tbsp
Cinnamon, nutmeg, cloves, ginger, anise – 1,5-2 tsps
Filling:
Cottage cheese – 300 g
Sugar – 4 tbsps
Egg yolk – 1
Corn starch – 2 tbsps
Salt – pinch
Preparation:
1. Combine all the ingredients for the dough and knead the mass quickly.
2. Roll it into a ball and leave to rest under the foil for about half an hour.
3. Rub the cottage cheese through a sieve.
4. Add egg yolk.
5. Add sugar, salt and starch and mix everything.
6. Grease a cake pan (16-18 cm) with butter.
7. Roll out the dough with a rolling pin.
8. Place it in the mold.
9. Pour the filling and line the edges. Bake in a preheated 190°C oven for 50 minutes.
10. Serve presnukha hot or cooled with milk.
11. Enjoy it with herbal tea or coffee!
If you do not have the rye flour for the crust, you can always make a crust with rye crackers. Figure out the quantity a bit, crush a bunch of rye crackers, add a little melted butter to squeeze it together (with the sour cream), and press into the bottom and sides of the pan.